CN102228122A - Konjak-red jujube sugar-free soft sweet and preparation method thereof - Google Patents

Abstract

A preparation method of konjak-red jujube sugar-free soft sweet comprises the steps of preparing red jujube juice, preparing mixed gel fluid of konjak glucomannan, boiling, condensing and molding, and cutting and drying. The preparation method of the konjak-red jujube sugar-free soft sweet is simple, convenient to obtain materials and low in cost. By using the principle of the generation of hot reversible gel through a synergistic action of konjak glucomannan and carrageenan under an acid condition and fully combining the gel property of konjak glucomannan and the nutritive value of red jujube, the invention overcomes the defects of poor mechanical performance and irregular shaping appearance of common soft sweets, improves thermal property and mechanical property of products and enhances toughness of products by physically mixing konjak glucomannan and carrageenan. The prepared soft sweet has special color of red jujube and is rich in nutrition, fresh and delicious, and convenient to carry.

Description

A kind of konjaku red date sugar-free soft sweets and preparation method thereof

Technical field

The present invention relates to a kind of soft sweets and preparation method thereof, be specifically related to a kind of konjaku red date sugar-free soft sweets and preparation method thereof.

Background technology

Soft sweets are subjected to all kinds of consumers' favor on market, the consumer group is big, but plain edition candy scientific and technological content is low, and quality is not high, and white granulated sugar, pigment and other additives are many, cause obesity, the majority tooth that easily sticks to one's teeth, and trophism is low.Low-sugar low-fat food is a popular trend at present.Because the part consumer to taking the photograph the control of sugar, and to the pursuit of functional food, therefore, is necessary to research and develop the functional sugar-free soft sweets to the preference of low-calorie diet and diabetic.

" grain and oil processing " the 4th phase in 2009 has been delivered the article " development of gellan gum gel soft candy " of Zhang Pin etc., introduced and utilized the gelling agent of novel microbial polysaccharide Gellan gum as soft sweets, the best soft sweets prescription of developing: gellan gum content is 1%, starch syrup content is 40%, white sugar content is 20%, though this soft sweets color and luster and mouthfeel are all good, but nutritional labeling is low, the sugar content height is eaten the greasy and tooth that easily sticks to one's teeth of mouthfeel more.

Application number is 10193176 patent of invention " a kind of soft sweet with dried orange peel flavour and preparation method thereof the " (applying date: 2009/10/20), introduced a kind of soft sweet with dried orange peel flavour and preparation method thereof, comprise following raw material: glucose syrup 38%～49%, white granulated sugar 32%～41%, colloidal solution 12%～18%, acidity regulator 1.0%～1.7%, essence powder 0.5%～2.0%, pigment 0.01%～0.04%.According to the above-mentioned raw materials proportioning, with colloidal solution in having the jacketed pan of agitator constantly heating stir into transparent gel, with sucrose, be heated to suitable pol, stop heating then, add the essence powder and add pigment and add acid, casting promptly obtains the dried orange peel soft sweets.The present invention is by the preparation of microencapsulation essence, and it is more lasting that function composition local flavor keeps, and is beneficial to the application of new function batching in candy; Preparation control syrup gelling by colloidal solution reaches the mechanical performance requirement that meets injection molding, the moisture activity in the control soft sweets, and favourable soft sweets shelf life promotes quality of candy.But this product sweetness height, additive types is many, and many foods are unfavorable to health.

Summary of the invention

The purpose of this invention is to provide a kind of konjaku red date sugar-free soft sweets and preparation method thereof.

Konjaku red date sugar-free soft sweets preparation method of the present invention comprises the preparation of red date juice, preparation, the infusion of konjaku glucomannan mixed gel liquid, the moulding of condensing, stripping and slicing oven dry, and concrete steps are as follows:

(1) preparation red date juice: get extra dry red wine jujube 70g～80g, clean, remove jujube nuclear; And be cut into the jujube sheet of 2～3mm, and add and boil in the boiling water and keep 5min～7min, add 30～40ml water then, with the beater 1～3min that under the condition of 1000r/min rotating speed, pulls an oar, obtain red date juice, standby;

(2) preparation konjaku glucomannan mixed gel liquid: get konjaku powder 0.4～0.6g, kappa-carrageenan 0.4～0.6g, be dissolved in the water of 90～110ml, use constant temperature blender with magnetic force 90～100r/min under 90～100 ℃ condition to stir 5min～8min, 30～40 ℃ leave standstill swelling 30～40min, get konjaku glucomannan mixed gel liquid, standby;

(3) infusion: the red date juice of step (1) is mixed with the konjaku glucomannan mixed gel liquid of step (2), and add citric acid 0.35～0.45g, under 90～100 ℃ temperature with the speed of 80r/ min～100r/ min infusion 1～3min while stirring;

(4) moulding of condensing: evenly pour the paste liquid that step (3) boils into pallet, make it level and smooth and the cooling moulding of condensing rapidly;

(5) stripping and slicing oven dry: the condense sugar of moulding of step (4) is cut into piece, under 40～60 ℃ temperature, dries 20min～30min, be cooled to room temperature then and get final product.

With the konjaku red date sugar-free soft sweets of method preparation of the present invention, soft high resilience, no bubble, tissue is fine and smooth, has the distinctive color and luster of red date, and the tooth that do not stick to one's teeth is sweet tasty and refreshing, be fit to people to lose weight, and cost is low.

The preparation method of a kind of konjaku red date sugar-free soft sweets of the present invention, utilize konjaku glucomannan under acid condition, the principle that synergy forms heat-convertible gel to take place with carragheen etc., fully in conjunction with the gelation of konjaku glucomannan and the nutritive value of red date, physical blending by konjaku glucomannan and carragheen, it is relatively poor to have overcome common soft sweets mechanical performance, the shortcoming of formed product irregularity, the thermal characteristics and the mechanicalness of product have been improved, strengthened the toughness of product, the soft sweets of making have the peculiar color and luster of tempting red date, nutritious, clearly good to eat, be convenient for carrying.

The specific embodiment

In order fully to disclose konjaku red date sugar-free soft sweets of the present invention and preparation method thereof, be illustrated below in conjunction with embodiment.

Embodiment: a kind of preparation method of konjaku red date sugar-free soft sweets, concrete operations are as follows:

(1) selects the extra dry red wine jujube 75g of top quality to clean 6min, remove jujube nuclear, be ground into the jujube sheet of 2mm again with pulverizer with fruit knife, add in the boiling water and boil 6min, add 30～40ml water then, with the beater 2min that under the condition of 1000r/min rotating speed, pulls an oar, obtain red date juice, standby;

(2) get konjaku powder 0.5g, kappa-carrageenan 0.5g is dissolved in the water of 100ml, use constant temperature blender with magnetic force to stir 6min under 100 ℃ condition, rotating speed is 95r/min, leaves standstill swelling 35min in 35 ℃, obtain transparence konjaku glucomannan mixed gel liquid, standby;

(3) the red date juice with step (1) mixes with the konjaku glucomannan mixed gel liquid of step (2), and adds citric acid 0.4g, under 95 ℃ temperature with the speed of 90r/ min infusion 2min while stirring;

(4) the paste liquid that step (3) is boiled is evenly poured pallet into, makes it level and smooth and cools off the moulding of condensing rapidly;

(5) step (4) the is condensed sugar of moulding is cut into the square of 40mm * 40mm, toasts 25min under 50 ℃ of conditions, is cooled to room temperature then and is konjaku red date sugar-free soft sweets.

Konjaku red date sugar-free soft sweets of the present invention, toughness of products is good, and the shape conservation degree is good.Konjaku red date sugar-free soft sweets had both kept the original trophism of raw material, the distinctive color and luster of red date, have clearly good to eat again, tooth does not stick to one's teeth, sugariness is low and oiliness, do not add essence and pigment, the characteristic that is convenient for carrying, replenish fat and diabetic population needs from a brand-new angle to the distinctive nutritional labeling of red date, on the other hand, the intrinsic fat-reducing of main component konjaku glucomannan of konjaku powder, lipopenicillinase, the hypoglycemic isoreactivity has given soft sweets special health care, and therefore development and use have great potentiality and wide prospect with the product of novel sugar free health care.

Claims (3)

1. the preparation method of konjaku red date sugar-free soft sweets is characterized in that operating procedure is as follows:

(1) preparation red date juice: get extra dry red wine jujube 70g～80g, clean, remove jujube nuclear; And be cut into the jujube sheet of 2～3mm, and add and boil in the boiling water and keep 5min～7min, add 30～40ml water then, with the beater 1～3min that under the condition of 1000r/min rotating speed, pulls an oar, obtain red date juice, standby;

(2) preparation konjaku glucomannan mixed gel liquid: get konjaku powder 0.4～0.6g, kappa-carrageenan 0.4～0.6g, be dissolved in the water of 90～110ml, use constant temperature blender with magnetic force 90～100r/min under 90～100 ℃ condition to stir 5min～8min, 30～40 ℃ leave standstill swelling 30～40min, get konjaku glucomannan mixed gel liquid, standby;

(3) infusion: the red date juice of step (1) is mixed with the konjaku glucomannan mixed gel liquid of step (2), and add citric acid 0.35～0.45g, under 90～100 ℃ temperature with the speed of 80r/ min～100r/ min infusion 1～3min while stirring;

(4) moulding of condensing: evenly pour the paste liquid that step (3) boils into pallet, make it level and smooth and the cooling moulding of condensing rapidly;

(5) stripping and slicing oven dry: the condense sugar of moulding of step (4) is cut into piece, under 40～60 ℃ temperature, dries 20min～30min, be cooled to room temperature then and get final product.

2. the preparation method of a kind of konjaku red date sugar-free soft sweets according to claim 1 is characterized in that operating procedure is as follows:

Select the extra dry red wine jujube 75g of top quality to clean 6min, remove jujube nuclear, be ground into the jujube sheet of 2mm again with pulverizer with fruit knife, add in the boiling water and boil 6min, add 30～40ml water then, with the beater 2min that under the condition of 1000r/min rotating speed, pulls an oar, obtain red date juice, standby;

(2) get konjaku powder 0.5g, kappa-carrageenan 0.5g is dissolved in the water of 100ml, use constant temperature blender with magnetic force to stir 6min under 100 ℃ condition, rotating speed is 95r/min, leaves standstill swelling 35min in 35 ℃, obtain transparence konjaku glucomannan mixed gel liquid, standby;

(3) the red date juice with step (1) mixes with the konjaku glucomannan mixed gel liquid of step (2), and adds citric acid 0.4g, under 95 ℃ temperature with the speed of 90r/ min infusion 2min while stirring;

(4) the paste liquid that step (3) is boiled is evenly poured pallet into, makes it level and smooth and cools off the moulding of condensing rapidly;

(5) step (4) the is condensed sugar of moulding is cut into the square of 40mm * 40mm, toasts 25min under 50 ℃ of conditions, is cooled to room temperature then and gets final product.

3. by the konjaku red date sugar-free soft sweets of the method for claim 1 or 2 preparation.